Discover the ultimate baked Turkey Wings recipe with a savory herb rub for perfectly seasoned, juicy wings and crispy skin every single time.
I remember the first time I laid eyes on or sunk my teeth into some big ol’ turkey wings – I probably ordered them off of a menu somewhere or something. I was absolutely shocked and completely caught off guard at how huge they were! When you put one next to your classic chicken wing, there really is no comparison.
I mean, I guess it totally makes sense if you really think about how much bigger a turkey is than a chicken. But man, turkey wings ARE HUGE!!! And to me, who’s mind can’t help but always wonder off and think about food, that can only mean one thing: more surface room for sauces and turkey rub. HECK TO THE YEAH!
In all honesty though, turkey wings are almost comical to look at. Did I mention how HUGE they are?! Can you tell I still can’t get over it? Ha. They’re so fun to work with because of it. And while I admittingly don’t make them too too often, when I do, besides how HUGE they are, I always get reminded of just how delicious they are, too!
So, whether you’re new to eating or cooking turkey wings or are already familiar with these giant things, I just know you’re going to love how easy and delicious this recipe is. And hey… just gonna throw it out there that these perfectly baked turkey wings even make a fantastic alternative to a whole turkey for Thanksgiving! They’re juicy, full of flavour, and have that crispy skin we all love.
WHAT YOU’LL NEED TO MAKE THIS TURKEY WINGS RECIPE
Each ingredient in this baked turkey wings recipe plays an important role in producing perfectly moist, juicy, and flavourful meat every single time. Let’s discuss each one in a little bit more detail down below:
- Turkey Wings: Large, meaty sections of the turkey, usually consisting of the drumette, wingette, and wing tip. For this recipe, we use split turkey wings which you can do yourself or buy already split. All that means is that the drumette, wingette, and wing tip are seperated. We’ll use both the drumette and wingette and you can either discard the wing tip or save it for making stock.
Turkey wings have a rich, hearty flavour and are perfect for baking. They become incredibly tender when cooked properly, and their skin crisps up beautifully, adding a delightful texture to each bite.
- Olive Oil: A fat used to coat the turkey wings. You can use melted butter instead, if you prefer. Olive oil and melted butter help the seasoning adhere to the turkey wings and contribute to a crispy, golden skin. Olive oil adds a subtle fruity flavour, while butter provides a rich, creamy taste.
- Savory Turkey Rub: Where a lot of the flavour for these baked turkey wings comes from! It’s super easy and quick to make, uses pretty basic pantry spices (i.e. rosemary, thyme, and oregano), and is the absolute perfect seasoning rub for these wings. This homemade turkey rub not only adds depth to the turkey’s natural taste but also creates a crispy, flavourful and irresistable crust. Find the recipe HERE. However, with all that being said, feel free to use your own blend of herbs and spices instead, if you prefer.
- Chicken Broth: Using chicken broth in the baking process helps to keep the turkey wings moist and juicy. It also adds a savory depth to the dish, enhancing the overall flavour. We pour some broth into the baking dish or pan, which will steam the wings as they cook, preventing them from drying out and adding an extra layer of flavour.
- Lemons: Offer a bright, tangy contrast to the savory turkey wings. Squeeze a wedge over the wings just before serving for a zesty kick, or roast them alongside the wings to infuse a subtle citrus flavour into the meat. The acidity from the lemon helps balance the richness of the turkey, giving each bite a refreshing note.
- Fresh Herbs (optional): Adding fresh herbs like rosemary, thyme, or sage can elevate the flavour of your oven-baked turkey wings. These herbs provide a burst of aromatic freshness and a subtle complexity to the wings. You can simply chop them finely and sprinkle over the wings before baking, tuck them under the skin for a more intense flavour infusion, or add them to the chicken broth and lemon slices surrounding the turkey wings. You can also add some fresh herbs right before serving for a fresh, aromatic touch.
HOW TO PERFECTLY BAKE TURKEY WINGS (KEY TIPS)
You can find full instructions for how to make these roast turkey wings in the recipe card down below, but here are a few quick tips to keep in mind:
- Dry the wings thoroughly. Pat the turkey wings dry with paper towels before seasoning. Moisture on the surface can prevent the skin from getting crispy.
- Season generously. Don’t be shy with the seasoning! Ensure each wing is well-coated with the savory herb turkey rub for maximum flavour. For more intense flavour, let the seasoned wings marinate for a few hours or overnight in the fridge.
- Make sure your oven is fully preheated before you put the wings in. A hot oven helps to crisp up the skin and cook the wings evenly.
- Avoid overcrowding. Arrange the wings in a single layer in the roasting pan or dish. I know turkey wings are HUGE but just do the best you can. Overcrowding can lead to steaming rather than roasting, which can make the skin soggy. I found that a standard 9×13 rectangular glass baking dish was the perfect vessel to hold 4 wings.
- To keep your turkey wings moist and flavourful, pour the chicken broth into the bottom of the baking pan, but not directly over the wings. This technique creates a flavourful steam that gently infuses the wings with moisture while they bake. The broth helps to keep the wings juicy and prevents them from drying out, while the skin remains crisp. EXTRA TIP: For added flavour, you can also include a splash of white wine or a few cloves of garlic in the broth. EXTRA EXTRA TIP: Check the liquid level halfway through cooking and add more if necessary to prevent it from evaporating completely.
- To retain moisture and ensure even cooking, cover the baking pan with aluminum foil for the first half of the baking time. This creates a steamy environment that helps the wings cook through without drying out. After the first hour or so of baking, remove the foil to allow the skin to crisp up and become golden brown. This method combines the benefits of steam and direct heat, giving you juicy, tender wings with a perfect crispy exterior.
- Keep an eye on the wings as they bake. Cooking times can vary based on the size of the wings and your oven. Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (74°C). EXTRA TIP: For extra crispiness, you can broil the wings for the last 2-3 minutes of baking. Just watch closely to avoid burning.
- Let the wings rest for a few minutes after baking. This allows the juices to redistribute, making the wings juicier and easier to eat.
FREQUENTLY ASKED QUESTIONS
Turkey wings and chicken wings are similar in that they are both poultry parts typically enjoyed in a variety of savory dishes, but they have distinct differences. Turkey wings are waaaay larger and meatier compared to chicken wings, which makes them ideal for those who prefer a heartier bite. The flavour of turkey wings is also a bit richer and more robust than chicken wings.
Additionally, the cooking times for turkey wings are generally longer due to their larger size and denser meat. Despite these differences, both types of wings can be prepared using similar methods, such as baking, frying, or grilling, and are delicious when seasoned or marinated according to personal preference.
If your turkey wings turn out tough, several factors could be at play. One common reason is overcooking. Turkey wings, being larger and denser than chicken wings, require careful monitoring to avoid drying out. Overcooking can cause the connective tissues and proteins in the meat to become tough and chewy.
Another possible cause is the cooking method; high temperatures or direct heat can also result in tough meat. To prevent this, ensure you cook the wings at a moderate temperature and use a meat thermometer to check for doneness.
Additionally, not allowing the wings to rest after cooking can lead to tougher texture, as resting helps redistribute the juices. Ensuring that you cook the wings slowly and with sufficient moisture, such as using a marinade or adding broth, can help keep them tender and flavourful.
Turkey wings are safe to eat when they reach an internal temperature of 165°F (74°C). This temperature ensures that any harmful bacteria are killed, making the meat safe for consumption. To accurately check the temperature, insert a meat thermometer into the thickest part of the wing, avoiding the bone. It’s important to monitor the temperature carefully, as overcooking can lead to tough and dry meat. Once the wings reach 165°F (74°C), they should be removed from the oven or grill and allowed to rest for a few minutes before serving to retain their juiciness.
To reheat cooked turkey wings, preheat your oven to 350°F (175°C) and place the wings on a baking sheet. Cover them with aluminum foil to prevent them from drying out and heat for about 15-20 minutes, or until they reach an internal temperature of 165°F (74°C). Alternatively, you can reheat them in a covered skillet over medium heat, turning occasionally to ensure even warming.
For best results, store leftover turkey wings in an airtight container in the fridge. They will keep well for 3-4 days. If you need to store them longer, consider freezing them, where they can last for up to 2-3 months.
MORE DELICIOUS TURKEY RECIPES
HIDDEN ZUCCHINI TURKEY BURGERS
GROUND TURKEY MEATBALLS WITH SUNDRIED TOMATOES, SPINACH, AND GOAT CHEESE
LOVE THIS RECIPE? PIN IT FOR LATER!
BAKED TURKEY WINGS
Ingredients
- 4 (about 2 pounds) Turkey Wings/Drumettes
- 2 tbsp Olive Oil or Melted Butter
- 4 tbsp Savory Herb Turkey Rub
- 1 Lemon sliced
- 1 cup Chicken Broth
- Fresh Herbs (such as rosemary or thyme) optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the turkey wings dry with paper towels.
- Drizzle the olive oil or butter all over the turkey pieces to help the rub adhere better. Generously coat with the savory herb turkey rub, making sure to cover all surfaces and sides (I like using my hands for this).
- Place the turkey pieces in a dish or a roasting pan. Arrange lemon slices around the turkey, along with fresh herbs, if using. Pour the broth into the bottom of the roasting pan being careful not to wash the seasoning off the wings.
- Bake in the preheated oven for about 1.5 to 2 hours (cover with foil for the first hour or so), or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown. Check the temperature with a meat thermometer inserted into the thickest part of the meat, avoiding bone.
- Remove the turkey from the oven and let it rest for about 10 minutes before serving. Garnish with fresh herbs if desired.
Video
Notes
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